• Preheat oven to 240°C/220°C fan-forced. 
• Cut parsnip (see ingredients) into bite-sized chunks. Slice onion (see ingredients) into wedges.
• Place peeled pumpkin pieces, parsnip and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Spread out evenly, then roast until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide between two trays. 

• While veggies are roasting, roughly chop tomato. Slice lemon into wedges.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside. 

• In a large frying pan heat a drizzle of olive oil over medium-high heat.
• Cook chicken until cooked through, 3-5 minutes each side (cook chicken in batches if your pan is getting crowded). 

TIP: The spice blend will char in the pan – don’t worry, this adds to the flavour!
TIP: The chicken is cooked through when it’s no longer pink inside.

• To the tray with roasted veggies, add baby spinach leaves, tomato and a squeeze of lemon juice. Season to taste and toss to combine. 

• Slice Caribbean chicken.
• Divide roast veggie toss between bowls. Top with chicken, spooning over any resting juices.
• Serve with garlic aioli. Enjoy!